Monday, April 18, 2011
Local Food: The egg - with its deep colors and perfect shape - is the perfect symbol of spring's rebirth just as it serves as a starting point in cooking. With breeds that include Red Sex-Link, Barred Rock and Welsummer hens, Windhorse Farm in Hardwick provides the rich eggs that Steven prepares hard cooked to add to both our spinach salad and crab cake. Bright purple pickled eggs top the sprout salad, and a fried egg accompanies the house made herb fettuccine. Of course there is Blunch too, when the egg provides added depth to poutine, and builds on the textures of our curry vegetable and tofu hash. A new favorite is the cheddar, thyme and buttermilk biscuits with red wine sausage gravy and a fried egg.
And special for Easter, we will feature a new version of green eggs and ham. Make your reservation today - we have a special Easter "Blunch" menu for kids.
Around the Galaxy: Come to Galaxy on Tuesday to hear Baron Wormser read from his new book of poems, Impenitent Notes. Baron Wormser is the former poet laureate of Maine and is now our neighbor. Come to Galaxy at 7PM on Tuesday to celebrate National Poetry Month, Baron Wormser, and a new event season at the bookstore.
Music Notes: Burlington based bluegrass and country band Honest Thieves join us Thursday, April 21 at 7:30 for their first performance at Claire's. Come out and dance and support local music.
Local Events: Learn about vermicomposting (composting with worms) with the "wackier worm sister" Lynette Courtney on Tuesday, April 26 at 4:00 at the Center for an Agricultural Economy. With seed starts and planting, you need worm castings the most, so come and learn all about it. Cost is $5 for Community Garden members, $10 for non-members.
Reminders: We are open daily after 2:30 for coffee, bar service, and baked goods, and free WiFi, with dinner reservations available from 5-9, Sundays from 5-8. We serve our special Blunch menu Sundays from 11-2. Claire's is closed every Wednesday. We appreciate it when you use cash or a check- credit card companies charge us a fee that really adds up.
Click on the image above to get a closer look!
Posted by New Vermont Cooking at 5:00 PM